pasta with carmelized onions, mushroom and goat cheese

http://www.foodandwine.com/recipes/ziti-with-portobello-mushrooms-caramelized-onions-and-goat-cheese

1. 2 tablespoons butter
2. 4 tablespoons olive oil
3. 3 onions, chopped
4. 1 teaspoon salt
5. 1/2 teaspoon sugar
6. 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
7. 3 tablespoons chopped fresh parsley
8. 1/4 teaspoon fresh-ground black pepper
9. 3/4 pound ziti
10. 3 ounces soft goat cheese, such as Montrachet, crumbled
11. 3 tablespoons grated Parmesan cheese, plus more for serving  
12.  
13.  
    1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
    2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
    3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.  
    4.  

cauliflower with panko

http://smittenkitchen.com/blog/2013/11/cauliflower-with-brown-butter-crumbs/


1 medium head cauliflower (1 1/2 to 2 pounds)
Oil for pan, if roasting
4 tablespoons salted or unsalted butter
1 medium or 2 tiny shallots, finely minced
1 small clove garlic, minced
Approximately 3/4 cup panko (Japanese-style) breadcrumbs
Salt and freshly ground black pepper
Few gratings of lemon zest
1 to 2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley or chives

To steam cauliflower: Set a steamer basket (see Notes) inside a large pot. Bring about one inch of water to a boil in the pot, lower cauliflower, whole or in large florets, into basket, and cover pot with lid. Reduce heat to medium. Let cauliflower steam for 10 to 20 minutes (less time if using a proper steamer basket, longer if using the modified basket below), or until it is easily pierced with a knife.

To roast cauliflower: Heat oven to 400 degrees. Lightly coat a large baking sheet with oil. Scatter cauliflower florets evenly over pan and roast until cauliflower is brown at edges and easily pierced with a knife, about 20 to 30 minutes. Toss and flip pieces once, halfway through roasting time, to ensure that they brown easily.

Make brown butter crumbs: When cauliflower is almost done, melt butter in a heavy frying pan over medium heat, and continue to cook it after it is melted until it is a little brown, and smells toasty. Working quickly, stir in the shallots, and let them hiss in the butter for about 30 seconds. Add the breadcrumbs, garlic, 1/4 teaspoon table salt (if using unsalted butter, skip if using salted) and a few grinds of black pepper and cook together, stirring frequently, until crumbs are a shade darker, anywhere from 5 to 10 minutes. Add a scrape or two of lemon zest and adjust seasonings to taste.

Assemble dish: Place whole cooked cauliflower or cauliflower florets in a low serving bowl. Toss gently with lemon juice, salt and pepper to taste. Spoon crumbs over cauliflower, pressing them onto the florets as you can, and letting the rest fall into the serving dish. Scatter herbs over top and serve with a large spoon.

Do ahead: Steam or roast cauliflower and make crumbs; keep them separate until serving. Just before serving, rewarm cauliflower and add crumbs.

ramen with egg and cheese

http://www.tastingtable.com/entry_detail/chefs_recipes/15549//Perfect_Instant_Ramen.htm#ixzz2kONqPk6M

• INGREDIENTS
2½ cups water
1 pack Shin Ramyun (or another brand of instant ramen)
1 egg
½ teaspoon butter
2 slices American cheese
¼ teaspoon toasted sesame seeds
½ scallion, green part only, thinly sliced on a bias (optional)

 

 

 

 

 

 

 

 

 

 

DIRECTIONS 1. In a small saucepan, bring the water to a boil. Add the ramen noodles and cook for 2 minutes, then add the flavor pack.
2. Cook for another 3 minutes, then turn off the heat and crack in the egg, but do not mix it in. Pull the hot noodles gently over the raw egg and allow the egg to poach, about 3 more minutes.
3. Carefully pour the ramen into your serving bowl of choice, making sure not to break the egg.
4. Add the butter, cheese and sesame seeds to the bowl and stir gently to incorporate. Top with the chopped scallion (optional) and serve.

farro with sweet potato, kale and pomegranate

http://food52.com/recipes/19937-farro-with-roasted-sweet-potato-kale-and-pomegranate-seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

1. Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
2. Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
3. When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.
4. While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

kale, squash and almond salad

http://food52.com/recipes/15584-northern-spy-s-kale-salad

• 1/2 cup cubed kabocha, butternut, or other winter squash
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
• 1/4 cup almonds, cut roughly in half
• 1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar -- if you can't find aged cheddar, use parmesan)
• Fresh lemon juice
• Pecorino or other hard cheese, for shaving (optional)

1. Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
2. In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
3. Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.

kale and tomato bread pudding

http://www.purewow.com/entry_detail/recipe/7996?media=print

Ingredients 4 cups cubed stale bread 1 bunch kale, roughly torn 1 pint cherry tomatoes, halved 9 eggs ¾ cup whole milk 1 cup grated Parmesan cheese Kosher salt and freshly ground black pepper

DIRECTIONS 1.  Lightly coat a medium casserole or baking dish with nonstick spray. 2. Make the filling: In a large bowl, toss the bread with the kale and tomatoes, then pour the mixture into the prepared baking dish. 3. Make the custard: In a medium bowl, whisk the eggs with the milk and ½ cup of the Parmesan cheese until well combined. Season to taste with salt and pepper. Pour the egg mixture over the bread mixture in the baking dish. Chill in the refrigerator, covered, for at least 30 minutes and up to overnight. Sprinkle with the remaining ½ cup Parmesan cheese just before baking. 4. Preheat the oven to 375° and bake the bread pudding until the top is golden and the custard is set (i.e., it doesn’t jiggle too much when you move the dish), 30 to 40 minutes. Serve immediately.

pasta with onion and yogurt

http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions

• 5 tablespoons extra-virgin olive oil
• 6 cups coarsely chopped onions
• Sea salt
• 1 pound tagliatelle or other fresh pasta
• 2 cups thick, strained Greek-style yogurt (see note)
• 1 cup coarsely grated kefalotyri cheese, or pecorino Romano

1. Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
2. Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Reserve 1/2 cup pasta water. Combine the yogurt with 1/4 cup cooking water and mix well. Add more of the reserved past water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture.
3. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.
4. Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For a treat, seek out sheep's milk yogurt for this.

• 
  

squash with egg and kale (and 4 other ways)

http://www.tastingtable.com/entry_detail/national/15220?media=print&utm_medium=email&utm_source=national&utm_campaign=16055_2013_10_11&utm_content=Cooking_editorial

Squash Match Five combinations for simply delicious roast squash Fri. 11 Oct '13

A fall classic: roast butternut squash     Once we start seeing a rainbow of squash at the farmers' market, it's a signal that autumn has finally arrived. And when we have a few home, we're big fans of simply roasting them to bring out their naturally nutty flavor, then topping the halves or slices with unfussy combinations like poached eggs and kale or Indian spices and peanuts. We paired five of our favorite varieties with five topping combinations. Each preparation is as simple and beautiful as it is delicious. We've done the (ridiculously easy) legwork for you, so here's how to get started: Step One: Pick your squash. Choose from varieties like butternut, acorn and delicata. We like 'em all. Step Two: Roast. Slice in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil. Roast in halves or thick slices at 375 degrees until a paring knife runs easily through. (Timing will depend on the size and shape.) Step Three: Top. Use our pairings below as a guide, but feel free to mix and match. Variety: eight ball (l.) Topping: fresh sliced Fresno chiles + crumbled chèvre + arugula + lemon vinaigrette Variety: acorn (r.) Topping: kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino Variety: delicata (l.) Topping: roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime Variety: spaghetti (r.) Topping: apple matchsticks + chopped pistachios + lemon vinaigrette Variety: butternut (pictured at top) Topping: candied bacon and pecans + fennel fronds

squash hummus

http://food52.com/recipes/24035-hard-squash-hummus



Author Notes: This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and pu (…more) - Modern Farmer

Makes 5 to 6 cups

• 2 pounds hard squash, such as delicata or butternut
• 1 cup extra virgin olive oil (plus 2 tablespoons)
• 2 heads garlic, separated into cloves and peeled (about 1⁄2 cup cloves)
• 2 or 3 serrano peppers, sliced in half, stems and seeds removed
• 1/4 cup tahini
• 3 tablespoons lemon juice
• Plain yogurt for garnish (optional)
• Cilantro leaves for garnish (optional)
• Roasted pumpkin seeds for garnish (optional)
• Crusty bread, pita, or crackers

1. Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.
2. Place squash cut side down in roasting pan and bake until very soft, about 1 hour.
3. While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.
4. Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.
5. Hummus texture will vary depending on squash variety and size; add up to 1⁄2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.
6. Garnish each cup of hummus with 1⁄4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.

broccoli with chile and garlic

http://www.tastingtable.com/entry_detail/chefs_recipes/14932//Grilled_Broccoli_with_Chile_and_Garlic.htm#ixzz2faOg273Z

 

 

 

 

INGREDIENTS

1 pound broccoli, cut into florets
½ cup extra-virgin olive oil, divided
1 teaspoon coarse sea salt, divided
½ teaspoon freshly ground black pepper, divided
4 garlic cloves, thinly sliced
2 mild red chiles (such as Fresno chiles), thinly sliced into rounds
¼ cup toasted, sliced almonds (optional)
1 lemon, sliced into wedges


1. Fill a large bowl with ice and cold water and set aside. Blanch the broccoli florets in a large pot of boiling water for 2 minutes, then use a slotted spoon to transfer the broccoli to the ice water to cool. Drain the broccoli in a colander and dry it on a paper towel-lined sheet pan.
2. In a mixing bowl, toss together the broccoli, 3 tablespoons of the olive oil, ½ teaspoon of the sea salt and ¼ teaspoon of the black pepper.
3. Heat a grill pan over high heat for 5 minutes. Grill the broccoli until charred on all sides, about 6 minutes total (depending on the size of the grill pan, you may have to do this in batches). Transfer the grilled broccoli to a bowl.
4. Set a small skillet over medium heat and add the remaining 5 tablespoons of olive oil, the garlic and chiles and cook until the garlic begins to turn golden brown, 1 to 2 minutes. Pour the garlic-chile oil over the broccoli and toss to combine. Season with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper, sprinkle with the toasted almonds (if using) and serve with lemon wedges.

roasted cantaloupe

http://food52.com/recipes/23737-the-joy-kitchen-s-roasted-cantaloupe

Author Notes: Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water we (…more) - Genius Recipes

Makes roasted cantaloupe -- varies according to the size of the cantaloupe in question

• 1 cantaloupe
• About 2 tablespoons sugar or vanilla sugar (optional)

1. Heat the oven to 400 degrees F. Line a baking sheet with parchment.
2. Wash, cut in half, and remove the seeds from the cantaloupe. Cut into wedges, and then into cubes.
3. If you like, toss the cubes with a little sugar or vanilla sugar. If the melon is a very sweet one, it will not need the extra sugar. If it's on the watery side, though, adding a little sugar helps with the caramelization. Vanilla sugar is a lovely addition, and if you ever use vanilla beans, there's no reason you shouldn't have some vanilla sugar tucked away in your pantry. If you don't have any, make some straightaway. It's a nice little secret ingredient to have on hand.
4. Roast until the melon begins to look a little shriveled and has started to caramelize, about 20 minutes. Cool completely. Serve over oatmeal, yogurt, ice cream, custard, or anywhere else where you need mild fruit accompaniment.

pasta with sugar snap, lemon and ricotta

http://smittenkitchen.com/blog/2013/06/bowties-with-sugar-snaps-lemon-and-ricotta/

Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta; use fresh if you can find or have motivation to make it

Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly; eat happily.
(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)

tofu with spicy marinade

http://www.purewow.com/entry_detail/recipe/6093#_is=1l1yr5yxndhyrv226383myys1

¼ cup roughly chopped garlic cloves (about 20 small to medium garlic cloves)
¼ cup finely chopped red onion (about ¼ medium onion)
¼ cup roughly chopped kalamata olives (about 8 olives)
4 firmly packed cups flat-leaf parsley leaves (from about 2 medium bunches)
¼ cup lightly packed oregano leaves
1 tablespoon plus 1 teaspoon paprika
1 tablespoon sugar
1 teaspoon cayenne pepper (optional)
1 teaspoon crushed red-pepper flakes
1 cup extra-virgin olive oil, plus more for brushing
1 tablespoon lime juice
1 tablespoon red wine vinegar
Sea salt
One 14- to 16-ounce package firm silken tofu

Directions

1. In the bowl of a food processor, combine the garlic with the red onion and olives; pulse until finely chopped but not pureed. Add the parsley and oregano, then pulse until the herbs are finely chopped but not pureed.
2. Transfer the herb mixture to a medium bowl and add the paprika, sugar, cayenne (if using) and red-pepper flakes. Pour in the olive oil, lime juice and red wine vinegar; stir until well combined. Season to taste with sea salt.
3. Pour ¼ cup of the marinade into a 9-inch square baking pan and spread it out to coat the bottom of the pan. Set aside the baking pan and the remaining marinade.
4. Cut the tofu crosswise into eight ½-inch-thick pieces. Set aside. Heat a grill pan or outdoor grill to high heat. Brush the tofu pieces evenly with olive oil and grill until distinct grill marks appear, about 2 minutes per side. Transfer the tofu to the baking pan, setting it atop the marinade. Pour the reserved marinade over the top of the tofu and spread to coat evenly. Cover the baking pan with plastic wrap and refrigerate the tofu for 8 hours or up to overnight.
5. Warm a medium skillet or stovetop griddle over medium heat. Remove the tofu slices from the marinade with a slotted spatula. (Some of the herbs will cling to the tofu; discard remaining marinade or reserve it for another use.) Working in batches, cook the tofu until heated through and crispy on the outside, 3 to 4 minutes per side.
6. Divide the tofu among four plates and serve immediately with desired accompaniments.

Read more: http://www.purewow.com/entry_detail/recipe/6093#_is=1l1yr5yxndhyrv226383myys1#ixzz2VeQyYLUd

kale and mint salad

http://food52.com/blog/6837-lacinato-kale-and-mint-salad-with-spicy-peanut-dressing

• 1 bunch (large) lacinato kale, chopped very small, almost minced
• 1 cup fresh mint, minced
• 1 cup walnuts, chopped

Spicy Peanut Dressing

• 3 tablespoons smooth natural peanut butter
• 3 tablespoons warm water
• 3 tablespoons rice wine vinegar
• 1 tablespoon pomegranate molasses
• 1 tablespoon soy sauce
• 1 teaspoon fresh garlic, minced
• 2 teaspoons fresh ginger, peeled and minced
• 1 teaspoon sesame oil
• 1 teaspoon dried red chili flakes

1. Toss the chopped kale, chopped mint and the walnuts together. If you haven't made the dressing yet, do that next.
2. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
3. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.

hot and sour tofu with snap peas

http://dinersjournal.blogs.nytimes.com/2013/05/28/seared-tofu-with-sugar-snap-peas-and-sesame-seeds/?src=me&ref=general

• 1 14-ounce package extra-firm tofu
• 4 large garlic cloves, grated
• 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons grated ginger root
• 1 1/2 tablespoons fresh lime juice, more to taste
• 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
• 1 1/2 teaspoons Asian fish sauce
• 1 teaspoon honey
• 2 tablespoons peanut oil, more if needed
• 6 ounces sugar snap peas, trimmed and thinly sliced
• 3 scallions, thinly sliced
• Sesame seeds, for serving
• Cooked rice, for serving
• Chopped cilantro or basil, for serving

Method

1. Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
2. Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
3. Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
4. Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.
5. Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

kale and quinoa

http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf?utm_source=FOOD52+Subscribers+List&utm_campaign=c7b155326a-midweek5_1_134_30_2013&utm_medium=email&utm_term=0_191568346e-c7b155326a-18705781

• 2 cups salted water
• 1 cup quinoa
• 1 bunch lacinato kale, washed and chopped into 1" lengths
• 1 meyer lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon toasted walnut oil
• 3 tablespoons toasted pine nuts
• 1/4 cup crumbled goat cheese
• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

bean and tomato salad with eggs

 http://www.purewow.com/entry_detail/recipe/5596?media=print

15 fava bean pods, shelled
2 tablespoons extra-virgin olive oil
25 cherry tomatoes
2 thin slices speck or other high-quality ham, finely chopped (about ¼ cup)
2 teaspoons distilled white vinegar
4 eggs
2 small shallots, finely chopped
2 garlic cloves, finely chopped
2 thyme sprigs, leaves removed
8 large basil leaves, torn
Salt and freshly ground black pepper
4 thin slices French baguette, preferably whole wheat, toasted

Start to Finish: 30 minutes

DIRECTIONS

1. Bring a medium pot of water to a boil. Meanwhile, prepare an ice-water bath and set aside. Add the fava beans to the boiling water and cook for 1 minute. Using a slotted spoon, transfer the fava beans to the ice-water bath to cool. Once cool, peel the skin off the fava beans. Set the fava beans aside and discard the skins. 2. In a medium skillet set over medium heat, warm the olive oil. Add the reserved fava beans and tomatoes, then cook, stirring occasionally, until barely browned, about 3 minutes. Add the speck (or ham) and cook, stirring occasionally, until the speck is slightly crispy, about 3 minutes.
3. Meanwhile, line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate.
4. Add the shallots, garlic and thyme to the skillet; continue cooking, stirring occasionally, until the fava beans are tender but not mushy, the shallots have softened and the tomatoes are starting to break down, about 5 minutes. Remove the skillet from the heat, add the basil leaves and season to taste with salt and pepper.
5. Divide the fava bean mixture among four plates and top each serving with a slice of toasted bread. Place a poached egg on top of each slice and serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/5596?media=print#ixzz2Ru6SKQwJ

broccoli with miso

http://souschefseries2012.com/detail/scs/13270#recipe

Broccoli, 2 bunches (about 8 stalks, cut into florets)
Extra-virgin olive oil, ¼ cup
Kosher salt, ½  teaspoon
Freshly ground black pepper, ¼ teaspoon
Dried red pepper flakes, ½ teaspoon
Meyer lemon, 1 (zested and juiced; or substitute with the zest and juice of ½ orange and ½ lemon)
Finely grated Parmigiano-Reggiano cheese, ¼ cup
Toasted breadcrumbs, ½ cup (optional)

Bagna Càuda
Unsalted butter, 1 pound (4 sticks)
Garlic cloves, 8 (very finely chopped)
Scallions, 2 bunches (white and light green parts only, very finely chopped)
Red miso paste, ⅓ cup
Extra-virgin olive oil, ½ cup

DIRECTIONS

1. Make the broccoli: Place a baking sheet in the oven and preheat the oven to 475°. To a large mixing bowl, add and mix together the:

• Broccoli florets
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Dried red pepper flakes

Carefully remove the baking sheet from the oven and add the broccoli to the baking sheet, shaking the pan to evenly distribute. Return to the oven and roast until the broccoli is charred and tender, 5 to 7 minutes.
2. Meanwhile, make the bagna càuda: To a large saucepan set over medium heat, add the:

• Unsalted butter

Once the butter begins to melt, add the:

• Chopped garlic
• Chopped scallions

Whisk to combine. Once the garlic is fragrant and lightly toasted, after about 5 minutes, whisk in the:

• Red miso paste

While whisking, drizzle in:

• ½ cup extra-virgin olive oil

3. Remove the broccoli from the oven and transfer to a serving bowl. Spoon the bagna càuda over the broccoli. Serve sprinkled with the:

• Meyer lemon zest and juice
• Grated Parmigiano-Reggiano cheese
• Toasted breadcrumbs (if using)

Serve.

kale chips

http://food52.com/blog/6343-homemade-kale-chips?utm_source=FOOD52+Subscribers+List&utm_campaign=1b4ea3bcd7-digest4_14_134_12_2013&utm_medium=email

• 1 bunch kale, washed and dried
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 teaspoon salt

1. Preheat oven to 350 degrees. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces (they will shrink when they bake).
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale -- you may need to use your hands to evenly distribute the spices.
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning after 8 minutes. Leaves should be crisp and curled at the edges.
4. Enjoy as a snack or with your sandwich at lunchtime

Spinach and Smashed Egg Toast

http://smittenkitchen.com/blog/2013/04/spinach-and-smashed-egg-toast/#more-9917


1 large egg
1 slice of your favorite hearty bread
2 ounces baby spinach
1 pat butter
1 tablespoon minced shallot or white onion
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
1 teaspoon smooth Dijon mustard
1 tablespoon crumbled cheese, such as goat cheese or feta

Bring small pot of water to boil. Lower egg into it and boil for five (for a runnier egg, as seen in top photo) to six (for a less-runny but still loose egg, as seen in bottom two photos) minutes.* Rinse egg briefly under cool water and set aside.
Wash your spinach but no need to dry it. Put a small puddle of water in the bottom of a skillet and heat it over medium-high. Once the water is simmering, add the spinach and cook it until it is just wilted, and not a moment longer. Transfer it to a colander and press as much of the excess water out with the back of a fork as possible. No need to wring it out here; we’re hoping to those lovely wilted leaves intact. Keep that fork; you’ll use it again in a moment.
Put your bread in to toast.
Dry your skillet if it is still wet. Heat a pat of butter in it over medium-low heat. Add shallots and cook them for a few minutes, until translucent and a little sweet. Return spinach to skillet and add cream. Simmer them together for one minute, then season with salt and freshly ground black pepper.
Put your toast on your plate and spread it thinly with Dijon mustard. Heap the spinach-and-shallot mixture on top, then add the crumbled cheese. Peel your egg; doing so under running water can make this easier. Once peeled, place it on your spinach toast, smash it open with the back of that fork you used a minute ago, and sprinkle it with salt and freshly ground black pepper. Eat immediately.
* When you’re eating a soft-boiled egg right away, six minutes is the way to go. But here, since we boil the egg and then prepare the rest of the toast, it continues to cook and firm up a bit in its shell, so I’ve found that a 5 to 5 1/2 minute egg will give you the equivalent in the end.

cauliflower rice

not rice per se....

http://www.coolhunting.com/food-drink/cauliflower-rice-recipe.php?utm_source=Cool+Hunting+Daily&utm_campaign=5498befcdf-CH+Daily+Email&utm_medium=email

Cauliflower Rice Recipe

Yield: 3 1/2 cups
1 head cauliflower
1 shallot, minced
1 clove garlic, minced
2 tablespoons extra virgin, cold pressed olive oil
1 teaspoon sea salt
Prep: Remove leaves from cauliflower. Trim the cauliflower florets from the stalk, removing the core. Break the florets down until they are all about the same size.
Pulse: In two to three batches, pulse the cauliflower in a food processor to a small, granular size (think couscous). If you don't own a food processor, you can grate the cauliflower using a box grater.
Soften: Heat a non-stick pan on medium-high heat for about one minute, then add olive oil. Allow the oil to heat for 30 seconds before adding shallots and garlic. Stir constantly for 30 seconds to soften.
*Other oils can be substituted, so pick your favorite: virgin coconut oil, ghee, etc.
Stir: Reduce heat to medium. Pour the pulsed cauliflower into the pan. Add salt. Stir constantly for five minutes to evenly cook the cauliflower.
Remove from heat and serve!

asparagus and grapefruit

http://www.purewow.com/entry_detail/recipe/5312?media=print

Makes 4 side-dish servings

INGREDIENTS

1 grapefruit Kosher salt
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 teaspoons canola oil
1 pound medium asparagus spears, trimmed of woody ends
Freshly ground black pepper

Start to Finish: 25 minutes

DIRECTIONS

1. With a zester or Microplane grater, scrape roughly 1 teaspoon of grapefruit zest from the skin of the fruit and set aside. Segment the grapefruit by cutting a small slice off the top and bottom to reveal the flesh. Place the grapefruit on a flat side on a cutting board and, working from top to bottom, use a sharp knife to slice away the peel and white pith. Take the fruit in your hand and, holding it over a medium bowl to catch all the juice, carefully cut each segment away from the membrane and let the segments fall into the bowl. 2. Once you’ve extracted all the citrus segments, squeeze the membranes to release any remaining juice, then discard the membranes. Gently strain the segments, reserving the segments in one bowl and the juice in another bowl. Add ¼ teaspoon salt, the vinegar, 1 tablespoon water and the mustard to the bowl with the grapefruit juice; whisk to combine. Whisk in the olive oil until the dressing emulsifies, then set aside.
3. In a large skillet set over high heat, warm 1 teaspoon of the canola oil. When the oil smokes, add half of the asparagus and a pinch of salt to the skillet; cook, partly covered, until the asparagus is charred on one side, 3 to 4 minutes. Turn the asparagus in the skillet, cover and cook until the asparagus is crisp-tender and charred all over, 3 minutes longer. Transfer the asparagus to a serving platter. Add the remaining teaspoon of canola oil to the skillet and repeat with the remaining asparagus, seasoning with a pinch of salt.
4. When all the asparagus is on the platter, scatter the reserved grapefruit segments evenly over the top. Whisk the dressing to re-emulsify it and pour it over the asparagus. (You will have some leftover dressing.) Garnish the dish with the reserved grapefruit zest and freshly ground black pepper, then serve.

farro with sweet potato and kale

http://food52.com/recipes/19937-farro-with-roasted-sweet-potato-kale-and-pomegranate-seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

1. Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
2. Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.
3. When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.
4. While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

spaghetti with mushrooms garlic and oil

http://www.foodandwine.com/recipes/spaghettini-with-mushrooms-garlic-and-oil

1. 1/2 cup olive oil
2. 3 cloves garlic, minced
3. 1/8 teaspoon dried red-pepper flakes (optional)
4. 2/3 pound mushrooms, sliced
5. 1 teaspoon salt
6. 1 pound spaghettini
7. 3 tablespoons chopped flat-leaf parsley
8. 1/4 teaspoon fresh-ground black pepper

1. In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

Notes Variations
Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

ziti with portobello mushrooms

http://www.foodandwine.com/recipes/ziti-with-portobello-mushrooms-caramelized-onions-and-goat-cheese

1. 2 tablespoons butter
2. 4 tablespoons olive oil
3. 3 onions, chopped
4. 1 teaspoon salt
5. 1/2 teaspoon sugar
6. 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
7. 3 tablespoons chopped fresh parsley
8. 1/4 teaspoon fresh-ground black pepper
9. 3/4 pound ziti
10. 3 ounces soft goat cheese, such as Montrachet, crumbled
11. 3 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

orecchiette with indian spiced cauliflower

http://www.foodandwine.com/recipes/orecchiette-with-indian-spiced-cauliflower-and-peas

1. 2 tablespoons cooking oil
2. 1 onion, cut into thin slices
3. 2 cloves garlic, chopped
4. 1 1/4 teaspoons ground cumin
5. 1 1/4 teaspoons ground coriander
6. 1/2 head cauliflower, cut into small florets (about 4 cups)
7. 1/2 cup water
8. 1 1/2 cups canned crushed tomatoes (one 16-ounce can)
9. 1 teaspoon salt
10. 1 cup frozen petit peas
11. 1/3 cup chopped cilantro
12. 3/4 pound orecchiette

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.
2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.
3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.

ziti with roasted vegetables

http://www.foodandwine.com/recipes/ziti-with-roasted-vegetables

1. 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
2. 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
3. 1 large red onion, quartered and cut into 1/4-inch slices
4. 4 tablespoons olive oil
5. 3/4 pound plum tomatoes (about 6), quartered
6. 1 1/4 teaspoons salt
7. 3/4 pound ziti
8. 2 tablespoons chopped fresh basil or parsley
9. 1 tablespoon balsamic vinegar
10. 1/4 teaspoon fresh-ground black pepper

1. Heat the oven to 450°. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes.
2. Meanwhile, place the tomatoes cut-side up in a small baking dish and sprinkle with 1/4 teaspoon of the salt. Roast until soft, about 20 minutes. Transfer to a food processor or blender and puree.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 12 minutes. Drain the pasta and toss with the tomato puree, the roasted vegetables, the basil, the remaining 2 tablespoons olive oil, the vinegar, the remaining 1 teaspoon salt, and the pepper.

Notes Variation Ziti with Roasted Vegetables and Cheese: Add some crumbled goat cheese or grated Fontina when you toss the ziti. Or, put the finished pasta in an ovenproof baking dish, top with either of these two cheeses, and run it under the broiler until the cheese is golden brown.

linguine with red cabbage

http://www.foodandwine.com/recipes/linguine-with-red-cabbage

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 medium red onions, very thinly sliced
3. 4 garlic cloves, minced
4. 2 pounds red cabbage, thinly sliced (8 cups)
5. 1 pound linguine
6. Salt and freshly ground pepper
7. 1 cup Greek feta cheese, crumbled (4 ounces)

1. In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
3. Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

fried zucchini spaghetti

http://www.foodandwine.com/recipes/fried-zucchini-spaghetti

1. 1 pound small zucchini, very thinly sliced crosswise
2. 1/4 cup all-purpose flour
3. Salt
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. 3/4 pound spaghetti
6. 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
7. 1/2 cup torn basil leaves
8. Freshly ground pepper
9. Lemon wedges, for serving

1. In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

batali's roasted squash

http://www.foodandwine.com/recipes/roasted-squash-with-red-onion-oregano-and-mint

 

1. Two 2 1/2-pound butternut squash, preferably organic
2. Salt and freshly ground pepper
3. 1/2 cup extra-virgin olive oil
4. 1/4 cup red wine vinegar
5. 1 small red onion, very thinly sliced
6. 1 tablespoon dried oregano
7. 1 garlic clove, very thinly sliced
8. 1/2 teaspoon crushed red pepper
9. 1/4 cup mint leaves

 

1. 1. Preheat the oven to 450°. Slice the squash crosswise 1 inch thick; scrape out any seeds. Lightly oil 2 baking sheets and arrange the squash slices on them. Season with salt and pepper and drizzle with 1/4 cup of the olive oil. Bake for about 25 minutes, or until just tender.
   2. Combine the remaining 1/4 cup of olive oil with the vinegar, onion, oregano, garlic and crushed red pepper. Season with salt and pepper. Pour over the warm squash and let stand for 20 minutes.
   3. Arrange the squash on plates, sprinkle with the mint leaves and serve.
    

batali's vegetable and farro soup

http://www.foodandwine.com/recipes/mixed-vegetable-and-farro-soup

1. 3 tablespoons extra-virgin olive oil
2. 2 celery ribs, thinly sliced
3. 1 medium onion, thinly sliced
4. 1 medium leek, white and pale green parts only, thinly sliced
5. 1 cup farro or wheat berries
6. 1 tablespoon tomato paste
7. 2 quarts water
8. One 15-ounce can borlotti or pinto beans, drained and rinsed
9. 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
10. 1 1/2 cups frozen peas
11. Salt and freshly ground black pepper
12. 2 tablespoons thinly sliced basil
13. Juniper Grissini
    In an enameled cast-iron casserole, heat the oil. Add the celery, onion and leek and cook over moderately high heat, stirring a few times, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining 1 quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the peas, cover and cook until tender, 5 minutes. Season with salt and pepper, top with the basil and serve with Juniper Grissini.

ribollita

http://food52.com/recipes/14464-ribollita

can substitute wheat berries for bread.

• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 onion, chopped
• 1/4 teaspoon crushed red chili pepper flakes
• 1 carrot, chopped
• 1 rib of celery, chopped
• 28 ounces (1 can) plum tomatoes
• 1 teaspoon fresh thyme leaves
• 1 potato, peeled and diced
• 1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
• 15 ounces (1 can) cannellini beans, rinsed and drained
• 4-6 thick slices of country bread, torn into pieces
• 4 cups water

1. Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Sweat the onions until translucent, about 5 minutes.
2. Toss in the carrot and celery with a pinch of salt and sweat the vegetables 10 minutes.
3. Meanwhile, trim the hard stem ends off the tomatoes and discard. Crush the tomatoes with your hands.
4. Pour the tomatoes (and their juices) into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes.
5. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
6. Add the canned beans and continue to simmer the soup 5 more minutes.
7. Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not at all dry.

macaroni with sausage and squash

http://www.purewow.com/entry_detail/recipe/4908?media=print

1 medium butternut squash (about 2 pounds)
4 tablespoons (1/2 stick) unsalted butter
1 pound veggie sausage
Juice of ½ lemon, plus more for seasoning
¾ pound fresh macaroni or rigatoni noodles
Salt and freshly ground black pepper
⅓ cup crumbled blue cheese
1 tablespoon finely chopped rosemary leaves, for garnish

Start to Finish: About 1 hour 40 minutes

DIRECTIONS

1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender. 2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.
3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the sausage until golden brown, using a wooden spoon to stir occasionally and break up the meat into bite-size pieces, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.
4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the sausage-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.
5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese and rosemary, then serve immediately.

Read more: http://www.purewow.com/entry_detail/recipe/4908?media=print#ixzz2MRNYM9SI

wheat berry salad

http://www.purewow.com/entry_detail/recipe/4863?media=print

INGREDIENTS

Kosher salt 2 cups soft wheat berries, rinsed
3 tablespoons extra-virgin olive oil
½ medium yellow onion, finely chopped (about 1 cup)
2 large carrots, peeled and finely chopped (about 2 cups)
1 teaspoon thyme leaves, finely chopped
1 finely chopped chipotle en adobo (about 1 tablespoon), plus 1 teaspoon chipotle en adobo sauce
1 cup toasted walnut halves, roughly chopped
½ cup golden raisins
1 tablespoon red wine vinegar
2 teaspoons honey
3 scallions, light-green and green parts only, thinly sliced
¼ cup flat-leaf parsley leaves, roughly chopped

Start to Finish: 1 hour 15 minutes

DIRECTIONS

1. Fill a medium saucepan with salted water and bring to a boil over high heat. Add the wheat berries, reduce the heat to medium-low and cook until tender but still chewy, about 40 minutes. Drain the wheat berries and spread in a single layer on a baking sheet to cool slightly. 2. In a medium skillet set over medium-high heat, warm 1 tablespoon of the olive oil. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, about 3 minutes. Add the carrots and a pinch of salt and cook until the carrots are barely softened and still retain some bite, about 5 minutes longer. Stir in the thyme, chipotle and chipotle sauce and cook until fragrant, about 1 minute longer. Remove the skillet from the heat and set aside.
3. In a large bowl, combine the reserved wheat berries with the onion-carrot mixture, the walnuts and the raisins. In a small bowl, whisk the remaining 2 tablespoons olive oil with the vinegar and honey until combined. Pour the dressing over the wheat-berry mixture and mix until just combined.
4. Let the salad marinate at room temperature for 15 minutes. Stir in the scallions and parsley. Season to taste with salt, then serve.

Read more: http://www.purewow.com/entry_detail/recipe/4863?media=print#ixzz2Ly4sFnNX

pad thai

http://food52.com/recipes/20938-pad-thai-redux

Serves 4

• 4 ounces rice noodles
• 2 tablespoons neutral oil (like grapeseed or canola)
• 1 large garlic clove, peeled and thinly sliced
• 2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced
• 2 baby bok choy, thinly sliced
• 1 handful snow peas, ends trimmed, thinly sliced lengthwise
• Coarse salt
• 2 handfuls watercress, roughly chopped
• 1 tablespoon toasted sesame oil
• 1 lime, halved
• 1 handful mint leaves, roughly chopped
• 1 bunch scallions, thinly sliced (white and light green parts only)
• 1 handful peanuts, roughly chopped
• 1/2 green jalapeño, thinly sliced (optional)
• Fish sauce for serving (optional)

1. Place the rice noodles in a large bowl and cover with nearly-boiling water. Let them sit until just softened, about 10 minutes. Drain them, cut them up a bit with scissors if they’re very long and set them aside.
2. Meanwhile, heat the oil in a large skillet set over high heat. Add the garlic and cook until it’s just fragrant, only about 30 seconds. Add the peppers and cook, stirring a bit, until beginning to soften, about 5 minutes. Add the bok choy and the snow peas and cook until they begin to soften a bit too, just another minute or 2. Season the vegetables with a large pinch of salt and then stir in the reserved noodles and then fold in the watercress.
3. Turn off the heat and stir in the toasted sesame oil and another pinch of salt while you’re at it. Squeeze all the juice from the lime over the pad thai and stir to combine. Serve immediately with the herbs, scallions, peanuts and jalapeño. If you’re not totally vegan, serve with a splash of fish sauce too.

ramen

adapted from: http://food52.com/recipes/20680-bacon-egg-ramen?utm_source=FOOD52+Subscribers+List&utm_campaign=789aea52e2-digest2_24_122_22_2013&utm_medium=email

• 1 quart vegetable broth
• 1 inch fresh ginger
• 2 cloves garlic
• 1 piece about 2" from a stalk of lemongrass
• 1 package of ramen noodles (toss the soup packet)
• 2 tablespoons dark soy sauce
• 1 tablespoon black vinegar
• 2 eggs
• 1 handful chopped scallions
• 1 drop Srirachia or your favorite hot sauce
• 2 more cloves of garlic
• 1 handful julienned mustard greens, baby spinach leaves, or kale

1. Place ginger, garlic & lemongrass in a pot. Add stock and bring to a simmer. Simmer for 30 to 45 minutes.
2. In a separate pot, bring water to a boil and cook ramen noodles according to directions. Drain and set aside.
3. Remove lemongrass, and ginger. Add in greens (unless using baby spinach), soy sauce, and vinegar. Taste and check for salt, then add salt and pepper to taste.
4. Add sliced garlic cloves to a pan and fry until crisp.
5. Drop eggs one at a time into the stock. (if you crack them in a bowl first, it is less likely that you will accidentally get a shell in your soup.)
6. Place ramen noodles (and baby spinach if using) in a bowl. Carefully remove the eggs before they are completely cooked (a slotted spoon works best). Ladle the hot broth over the eggs and noodles.
7. Cover with fried garlic, and scallions. Garnish with a squirt or two of hot sauce.